Wednesday, August 27, 2008

Instant Pineapple Dessert

Ingredients

Heavy Whipping Cream - 1 small container
Sweetened Condensed Milk - 2-3 tablespoon
Pineapple Chunks (in self juice) - 1 can

Method

1. Whip cream in a blender, add sweetened condensed milk in it , whisk a while.
2. Fold in pineapple chunks or your favorite fruit like mango, strawberry, cherries etc.
3. Refrigerate and serve chilled.

Saturday, August 23, 2008

Avocado Dip

Ingredients

Avocados (riped) - 2
lemon juice - 1 tablespoon
Onion (chopped) - 1/2
Tomato (chopped) - 1
Green chilly (chopped) - 1
Olive oil - 1 teaspoon
Salt to taste


Method
1.Peel and cut the avocados in halves. Remove the centres and mash with a fork or coarsely blend.
2.Add lemon juice, onion, tomato, green chilly, salt, olive oil and mash with a fork.
3.Serve cold as a dip with tortila chips.

Monday, August 18, 2008

Roasted Eggplant(Baingan Bhaaja)

Ingredients

Eggplant- 2 long size
(Brinjal,Baingan)
Garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1tsp
Aamchur powder - 1 tsp
Coriander leaves(finely chopped) - 1 tbsp
Salt - to taste
Oil - 4 tbsp


Method:

1.Cut egplant into 0.5 cm and 2 inch long pieces.
2.In a bowl, mix turmeric pd, red chily pd, dhania powder, garlic paste and salt along with very little amount of water and coat eggplant pieces with the mixture.
3.Heat 2 of tbsp oil in a pan, put the eggplant pieces in the hot oil.
4.Cook one side on medium flame, then turn over and put some more oil. Cook it well on both sides. When both sides are cooked to crispy red, Put off the flame.
5.Sprinkle some aamchur powderand and garnish with coriander leaves. Serve baigan bhaja with rice.

Maal Pua

Ingredients

For Maal Pua batter:
Maida - 2 cups
Milk - 3 cups
Banana - 2 (mashed)
Grated Coconut(dry) - 1 tbsp
Raisin - (15)
Cardamom pd - 1/2 tsp
Suji (semolina) - 1 tbsp
Ghee for frying

For Sugar Syrup:
Sugar - 2 cup
Water - 3 cups
Cardamom pd - 1/2 tsp

Method:

1.Mix all the ingredients for maal pua, prepare a smooth batter and keep aside for 1 hour.
2.Make the sugar syrup by boiling mixture of sugar and water, add cardamom pd (approx time 5 minutes).
3.Heat ghee for deep-frying the pua (it should not be very hot).
4.Put a ladle full of batter in form of a thin round pancake (4-5 inches in diameter) into the ghee.
5.Deep fry the pua till golden red, strain oil and put it into the hot sugar syrup, repeat the same with rest of batter.
6.Strain from the syrup and serve hot.

Friday, August 15, 2008

Vegetable Puffs

Ingredients

Pastry sheet- 1
Potato - 2
Carrot - 1/2 cup
Green beans - 1/2 cup
Corn - 1/4 cup
Green peas - 1/4 cup
Onions - 1
Green chily -1
Ginger-Garlic paste - 1 tsp
Turmeric - a pinch
Coriander powder - 1tsp
Lime juice - 1 tsp
Amchoor pd - 1 tsp
Chopped coriander - 1/2 cup
Cumin seeds - 1/2 tsp
Salt as required
Oil - 1 tbsp


Method

1. Take a pastry sheet from freezer and thaw for 40 minutes.
2. Peel and cut potato into small pieces, wash all vegetables.
3. In boiling water put all vegetables and cook for 4-5 minutes, put in a strainer.
4. Heat oil in a pan and add the cumin seeds when it starts cracking, add chopped onions and green chily and fry for 3 minutes then put turmeric, ginger-garlic paste in it.
5. After few minutes add boiled vegetables, salt, coriander pd, chopped coriander and fry.
6. Now add lime juice and amchoor pd. transfer the cooked vegetable into a platter, let it cool down.
7. Cut the pastry sheet into square pieces of 2 inches side.
8. Put small amount of vegetable (approx 1 tbsp) in each of them,close sides by applying little water over the edges.
9. Preheat oven to 400 degree fahrenheit. Place the prepared puffs on a baking tray and bake for 15 minutes.
10. Serve vegetable puffs with ketchup.

Tuesday, August 12, 2008

Cashew Burfi (Kaju Katli)

Ingredients

Cashew (Kaju) - 1 cup
Sugar - 3/4 cup
Ghee - 1 tsp
Milk - 1-2 tsp


Method

1. Soak kajoo in water for three hours.
2. After 3 hours drain the water completely.
3. Grind it to paste, if needed add 1-2 tsp milk.
4. Mix sugar in the cashew paste.
5. Heat 1 tsp ghee in kadhai(thick bottomed),put this mixture in it.
6. Cook on low heat. Keep stirring till the mixture leaves the sides of the pan and forms a lump. It will take 7-8 minute approximately.
7. Remove from heat. Spread evenly on a greased plate.
8. Let it cool down then cut into diamond shaped pieces using a wet sharp knife. It can be stored for 1-2 weeks in an airtight container without being spoiled.
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